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	Comments on: Long-matured oat and honey cookies.
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I finally have a good-looking cookie&#8230;I can&#8217;t tell you how many cookies my family have had to eat to get to these photogenic ladies :-)
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I wanted to keep them simple. The dough is based on equal amount of oat flour and honey, &#8216;fermented&#8217; together for 6 weeks. Then, before baking, I add butter, spices and baking powder. 
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Along the way I&#8217;ve learnt how cookies baked with butter are liable to spread more than those baked with oil (as the dough is more solid and therefore more susceptible to &#8216;melting&#8217; in the oven) and also how refrigerating dough before baking really helps cookies hold their shape better.
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This recipe will go into the oat cookbook I&#8217;m dreaming of writing. If, in the meantime, you love oats, check out my $8 course &#8216;Fermenting Oats&#8217; at @thefermentationschool. Or, if you fancy having a go at a long-matured/fermented cookies in general, there&#8217;s an article on my site explaining how to make them. You can find a link in my bio under the recipes section.	</title>
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